Cha shao bao, Cha siu bao, BBQ Bans or steamed bun stuffed with barbecued roast pork?

This my first time making Chaoshao Bao. I'm lucky this bao open flower----Smiling ball.  although it's not big  laughing bao. They are shy(#^_^#)

When I introduce my baking experience.  Kindly new friends talk with me in TFL blog. They tell me they also interesting with Chinese bread.  Daisy_A ask me if I have good recipe for Cha siu bao. And Daisy_A already try to making delicious Cha siu bao. This food we call Cha shao bao.  Since it's from south china rice area. They making this as cake. It's sweet bread with cha shao meat.  I take many Cha shao pork When I live in Guangzhou. But for Cha siu bao. I always thought restaurant for saving money no put enough fillings. And maybe I more like salt pork bao than sweet bao. So I no often take this cake. For me the BBQ pork more interesting. 

I search in internet 2 days ago. There's many receipes for Cha shao bao. But normally they use ammoniapowder for bulking. Many home recipe no flower. I been taken festival opening flower mantou(steamed bread) from my friend before. That bread had very big bursting head. It's familly making tradional food. I think they no use ammoniapowder. At last I find a receipe. The long time leavening sour loaf reacts with baking powder. Big quicklly steaming. After can get big opening flower. So I try this recipe  and get my first Cha shao bao at last night. I know here have many good baker. And texfarmer making very nice bao. So I'm shy to show my Chinese bao. I just want to share this recipe with you: 

Dough Recipe:

A:

leaven dough:

water:125g

caster sugar: 1/2T

Instant yeast:1/2t

low protein flour: 225g

B:

sweet main dough:

leaven dough: all

low protein flour: 225g

powdered sugar:125g

lard oil(or white oil):60g

baking powder:2t

water:40~50g

Makng:

1) Mix A to a smooth dough.waitting one night.

2) dough turn into paste. fuller vinosity.

(Mine no change into like this)

3)Mix A and B, kneed to smooth and soft sweet leaven dough.

4)Apart to 14 pieces. For one about 53g.  roll to ball. 

5)squash(or crush???) to wrapper,fill into about 33g fillings. 

(If you want big flower no put many fillings. close the ball like a ball. No need making fronce. And thick top better for open flower)

6)You can use cooking paper for every piece(I use one thin gauze). place to steamer. warm place 30 minutes.

7)Boiling water pot. Up the Chashao bao steamer. steam 12 minutes on medium strong heat.   

I made some mistake when I making. This loaf need enough time polish. The recipe write polish time is one night. I made polish loaf in early morning. Mix with half main flour and house made sweet sour rice wine in morning. So it's only 5 hours. And south China very warm. Here my room only 14 degree. So Maybe I need find more warm place. So I have to waiting  to midnight until I think it's ok.  

This is cake not bread. I made half of this recipe. I use 20ml my homemade sweet rice wine  instead of water. I no like very sweet. so I use half sugar of this recipe. 

Cha shao pork and fillings recipe you can see here: 

http://www.thefreshloaf.com/node/20835/water-fried-chashao-vegitable-dumpling-water-boiled-chashao-dumpling-millet-ferment-full-

 If you want to know how to making, you can see from here:

http://blog.yam.com/homeeconomics/article/28118784

You can get infomation from google translator.

Thank you for your reading

Happylina